First you need to make a yeast dough from the ingridients. Start out with the
flour, sugar, and yeast and mix them well. Then add the vanilla extract and the
warm milk. While mixing add the egg and soft butter to it. Combine well until
you have a uniform dough.
Now let the dough rise for about 45 to 60 minutes in a warm place.
After the dough has roughly doubled in size knead it again well and let it rise
once more for about the same time. While you are waiting prepare a large pan with
lid(!) by warming up the cream in it and if you want add a tablespoon of sugar to
it.
After the dough has again roughly doubled in size, make about 10 to 15 balls
(optionally putting one pitted plum in the middle of each ball for extra credit).
Place the balls in the pan one next to the other (do not try to be smart and
stack them). Put the lid on and place the pan on full heat to bring everything
to a boil. Once you have done that immediately turn the heat down to low and let
the whole thing simmer until the cream has been completely sucked up by the
Dampfnudeln (about 20 to 30 minutes). Do NOT ever open the lid while this is
happening! If you want to see what is going on go get a glass lid!
Once they are done take out each Dampfnudel with a large spoon and serve while
still hot. Preferably with vanilla souce. And to me. On a cold, snowy winter
day. With poppy seeds sprinkled on top.
If you have Dampfnudeln left over you can also put them in plastic containers
and freeze them. That way, whenever you feel like it you can heat one up in your
microwave. Not quite as good but very much more practical.

Rote Grütze

Ingredients:

750 ml red wine

200 g sugar

200 ml water

100 g corn starch

2 kg red berries (strawberry, raspberry, red currant, cherries, ...)

Put red wine in a big pot and slowly bring to a boil. Add sugar and stir until
it is dissolved. In a separate glass, mix water and corn starch, and add to the
red wine. Add the berries and briefly bring to a boil again. Immediately fill
the liquid into a glass bowl, and refrigerate for at least 3-4 hours before
serving.